Description
This Fried Panko Chicken recipe features juicy, boneless skinless chicken breasts coated in a flavorful cornstarch and spice mix, dipped in eggs, then coated with crispy panko breadcrumbs and parmesan cheese. After searing in vegetable oil for a golden crust, the chicken finishes cooking in the oven for a tender and delicious meal perfect for dinner.
Ingredients
Scale
Chicken and Coatings
- 4 boneless skinless chicken breasts (6-8 oz each)
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup finely grated parmesan cheese
For Frying
- ¼ cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for finishing the chicken after frying.
- Pound Chicken: Pound the chicken breasts to an even thickness of about ½ inch to ensure even cooking.
- Mix Cornstarch Coating: In a shallow dish, combine cornstarch, salt, garlic powder, paprika, onion powder, and black pepper.
- Beat Eggs: In a separate shallow dish, beat the eggs until smooth.
- Prepare Breadcrumb Mixture: In a third shallow dish, mix panko breadcrumbs with grated parmesan cheese.
- Coat Chicken: Dredge each chicken breast in the cornstarch mixture, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture to thoroughly coat.
- Heat Oil and Sear: Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side until golden brown and crispy. Work in batches if necessary.
- Bake Chicken: Transfer the seared chicken to a baking sheet and bake in the preheated oven for 10 to 12 minutes, or until the internal temperature reaches 165°F.
- Rest and Serve: Remove chicken from oven and let rest for a few minutes before serving to allow juices to redistribute.
Notes
- Pounding the chicken breasts ensures they cook evenly and stay tender.
- Use a meat thermometer to check for doneness for the safest and best results.
- If preferred, substitute vegetable oil with olive oil for a different flavor.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- For a lower-fat option, finish cooking the chicken entirely in the oven without frying, but you will lose the crispy crust.
Nutrition
- Serving Size: 1 chicken breast (approx. 6-8 oz)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 135 mg
